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CREAMY CHICKEN BAKE

Today I am sharing a simple chicken bake that makes a wonderful dinner for a busy day. Any day for that matter. It’s mmm, mmm good, one of my favorite chicken dishes. It’s not my favorite just because it’s so simple to make…it’s so darn good too. My whole family loves this casserole.


This recipe calls for two cans of soup, Cream of Chicken and Cream of Mushroom, one cup of sour cream and a can of mushrooms which is optional. Add in a little water, onion powder, salt and pepper, chives and a few dashes of paprika…and pop it in the oven for an hour. To complete the dish, add some steamed veggies like broccoli or green beans, and a side of rice or noodles, and voila…you have a delicious dinner!

Ingredients
  • 2 1/2 to 3 lbs Boneless Skinless Chicken Breasts (I use 4 large breasts)
  • 1 can Cream of Mushroom Soup (10 3/4 ounces, condensed ) *Or make Homemade Condensed Cream Of Mushroom Soup, using equivalent amount
  • 1 can Cream of Chicken Soup (10 3/4 ounces, condensed) *Or make Homemade Condensed Cream of Chicken Soup, equivalent amount
  • 1 Cup Sour Cream
  • 8 oz can Mushrooms drained (stems and pieces – or use fresh) *optional
  • 1/2 Cup Water
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon Chives (chopped)
  • Few dashes of Paprika
  • Salt and Pepper to taste
Directions
  1. Preheat oven to 350 degrees F. Grease (non-stick cooking spray) a 9×13 baking dish or similar size. 
  2. Place chicken breast in baking dish in a single layer – lightly salt and pepper. 
  3. In a medium size bowl mix soups, sour cream, onion powder, mushrooms, chives and water. Next, evenly pour over top of chicken and lightly sprinkle with paprika. 
Please visit CREAMY CHICKEN BAKE for full instructions.

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